Best 3 Cant Stop Eating It Chopped Salad Recipes

Are you craving a salad that's not only healthy but also incredibly delicious and versatile? Look no further than our Chopped Salad: A Crunchy, Colorful, and Addictive Treat. This salad is a symphony of flavors and textures, featuring a vibrant mix of fresh vegetables, crunchy nuts, and tangy dressing.

The Chopped Salad recipe is a flavor-packed dish that combines crisp romaine lettuce, juicy cherry tomatoes, refreshing cucumbers, crunchy radishes, and bell peppers. It's then topped with crumbled feta cheese, savory bacon, and a sprinkling of sunflower seeds, adding a delightful salty and nutty touch. The salad is tossed in a zesty lemon vinaigrette dressing, which enhances the natural flavors of the vegetables and leaves you craving more.

In addition to the classic Chopped Salad recipe, we also offer variations to suit different dietary preferences and flavor profiles. For a vegetarian option, simply omit the bacon and add roasted chickpeas or tofu for a protein boost. If you prefer a spicy kick, try our Mexican Chopped Salad, which features a zesty dressing made with chili powder, cumin, and lime juice. And for a Mediterranean twist, our Greek Chopped Salad incorporates kalamata olives, feta cheese, and a tangy red wine vinaigrette.

No matter which variation you choose, our Chopped Salad is sure to be a hit at your next gathering or as a healthy lunch or dinner option. Its vibrant colors, crunchy texture, and addictive flavor will keep you coming back for more.

Here are our top 3 tried and tested recipes!

DALE'S CAN'T STOP EATING IT SALAD RECIPE - (5/5)

Dale's Can't Stop Eating It Salad Recipe - (5/5) image

Provided by á-49089

Number Of Ingredients 10

Ingredients

2 heads of iceberg lettuce, chopped
2 celery stalks, chopped (not too large a chop)
1 white or yellow onion, chopped (not too large a chop)
1 cup mayonnaise
2 tbs Apple cider vinegar
1 cup sour cream
1 tbs Sugar or splenda
Parmesan cheese
Fresh ground black pepper
4-5 bacon slices fried crisp & crumble (or microwave)

Steps:

Instructions 1. In a large bowl top lettuce with celery & onion. 2. Mix mayonnaise with vinegar and drop spoonfulls over salad. 3. Mix sour cream with sugar and drop spoonfulls over salad. 4. Spread dressing evenly over salad to cover, sprinkle (lots of) parmesan cheese over dressing and grind lots of black pepper over the cheese. 5. Make ahead & cover with plastic wrap. When ready to serve, crumble bacon and toss well (to evenly coat all).

CHOPPED SALAD

Chopped Salad image

This can take a while - or not. I work progressively: shred the cabbage, then salt it. Cut the carrots, then salt them, letting them sit while you're slicing the onion. Add the onion to the carrots, and so on. The salting intensifies flavor, slightly pickling the vegetables.

Provided by Mark Bittman

Categories salads and dressings

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 small head cabbage, trimmed and shredded
Coarse salt
2 medium carrots, peeled and cut into matchsticks
1 small red onion, or a couple of shallots, peeled and sliced thin
1 medium or 2 small cucumbers, peeled if necessary, cut in half, seeded and cut into chunks
1 turnip, kohlrabi, or beet, peeled and sliced thin
2 small celery stalks, trimmed and chopped (or 1 bulb fennel, or both)
1 bell pepper, cored, seeded, and chopped
1/4 cup olive oil
Lemon juice to taste
Salt and ground black pepper

Steps:

In a colander or strainer, salt the cabbage with at least a tablespoonful and toss. In another colander, combine the carrots, onion, cucumbers and turnip, kohlrabi or beet (the beet will bleed, so you may want to do that separately), and salt with at least a tablespoonful and toss.
As the cabbage wilts, squeeze out a little excess liquid. Toss the other vegetables from time to time. They can stay in the salt for up to an hour or as little as 15 minutes, during which time you can prepare the other vegetables.
Rinse the salted vegetables lightly and spin in a salad spinner for a few seconds to remove excess liquid. Toss with the unsalted vegetables and dress with the olive oil, lemon juice and salt and pepper. Taste, adjust seasoning and serve. The salad will keep for a couple of days.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 9 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 518 milligrams, Sugar 7 grams

CHOPPED SALAD

Chopped Salad image

A good chopped salad is a buoyant mix of different textures (creamy, crisp, crunchy, juicy), a range of colors, and sweet, salty and tangy flavors. This one has it all, in just the right proportions. You can gather all the ingredients in advance, including cooking the bacon and the eggs. But don't toss everything together until just before serving - and, preferably, do so at the table for maximum impact.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, weeknight, salads and dressings, vegetables, appetizer, main course, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 lemon
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 romaine hearts (about 1 pound), trimmed and torn into bite-size pieces
1 cup cherry tomatoes, halved
3/4 cup (about 6 ounces) chopped cooked bacon
3/4 cup thinly sliced cucumber
1/2 cup crumbled blue cheese or feta
1/4 cup thinly sliced scallions
1 ripe avocado, pitted, peeled and sliced
2 hard-cooked (or jammy) eggs, quartered

Steps:

Make the dressing: Zest the lemon into a small bowl, then halve the naked lemon and squeeze the juice into the bowl. Whisk in oil and season to taste with salt and pepper; set aside.
Put the romaine into a large bowl, then top with tomatoes, bacon, cucumber, blue cheese and scallions. Drizzle in about two thirds of the dressing, then toss until well coated.
Place sliced avocado and eggs on top of salad, and season lightly with salt and pepper (especially the avocado, which can take a lot of salt). Drizzle salad with remaining dressing, and serve.

Tips:

If you don't have an avocado, you can substitute another creamy fruit or vegetable, such as a ripe banana or a sweet potato.
For a heartier salad, add some grilled or roasted chicken, fish, or tofu.
To make the salad ahead of time, chop all of the ingredients and store them in separate containers in the refrigerator. When you're ready to serve, assemble the salad and drizzle with the dressing.
This salad is also a great way to use up leftover vegetables. Just chop up whatever you have on hand and add it to the salad.

Conclusion:

This chopped salad is a delicious, healthy, and easy-to-make side dish or main course. It's perfect for a light lunch or dinner, and it's also a great way to get your daily dose of fruits and vegetables. With its variety of flavors and textures, this salad is sure to please everyone at your table.